# Components:
→ Sponge Cake
01 - 1 2/3 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 3 large eggs, room temperature
05 - 1/2 cup whole milk
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon salt
08 - 1 tablespoon pure vanilla extract
→ Buttercream Frosting
09 - 1 cup unsalted butter, softened
10 - 3 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
→ Decoration
14 - 1/4 cup colorful sprinkles
# Method:
01 - Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a large bowl, cream together the butter and sugar until light and fluffy, approximately 3 minutes.
03 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Whisk together the flour, baking powder, and salt in a separate bowl.
05 - Add dry ingredients to wet mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Pour batter into prepared pan and smooth the surface. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt, beating until smooth and fluffy.
09 - Slice cooled cake horizontally into two layers. Spread frosting between layers and cover top and sides.
10 - Sprinkle colorful decorations over the frosted cake. Slice and serve.
